Gingerbread Cookies

Frosting cookies is a task I have never attempted. It has always seemed too time-consuming and difficult. I swoon over other people's frosting-ed cookies all the time, but had resigned to being an anti-frosting-er. Then I decided that I needed a gingerbread cookie recipe on this website. The little cuties popped out of the oven and looked so naked! By depriving them of frosting I was basically ripping away any chance at having a personality. I added a touch of frosting to one little guy and suddenly he was smiling back at me. In that moment I was unstoppable! Suddenly a village of gingerbread men and women were frolicking around colorful trees and stockings and candy canes. This frosting thing is fun!

And the cookies? I thankfully nailed the recipe on the first try. These babies are PERFECT. Lucky for them they were cute so I didn't murder them all at once.

I even got some help! A friend of Elijah's was over that night and she and Sammy had a BLAST decorating the cookies. They did great, didn't they?

I will be making these every year. They are a huge hit, so cute and super yummy.

In fact, I'm tempted to make another batch today. The unborn gingerbread spirits are calling to me. Ok, maybe I'm taking this a bit too far. :)

Have a great week! Wishing happiness and NO STRESS for all of you this season!

Gingerbread Cookies

These gingerbread cookies are EASY and so delicious!

Contributed by Megan Porta from pipandebby.com.

Published Dec 8, 2015

Serves: ~30

Total time: 45 min

Gingerbread

Ingredients:

  • 3 cups flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark brown sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup molasses
  • 2 tablespoons milk
  • ICING
  • 3 cups powdered sugar
  • 2-3 tablespoons milk
Instructions:
  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Mix well and set aside.
  3. In a large mixing bowl, combine the brown sugar, butter, egg and vanilla. Mix until creamy. Add the molasses and milk and stir until incorporated. Gradually add flour mixture and again stir until incorporated.
  4. Dust a flat surface with flour and roll out the dough with a rolling pin to 1/4-inch thickness. Use cookie cutters to cut shapes into the dough. Place onto prepared baking sheets and bake in the preheated oven for 8-9 minutes. Let cool. (If you need to refrigerate dough, let it reach room temperature before rolling it out.)
  5. Make icing: Combine the powdered sugar and milk in a medium bowl and mix until smooth and creamy. Spoon into ziploc bags and cut 1/8 of an inch off one of the corners. Squeeze icing onto cooled cookies into decorative patterns, as desired.